Cut 2 sticks of unsalted butter chunks and get them melting over very low heat. Bring the butter up to a low boil without burning. You will start to see white on the top which is the milk fats separating

You will also hear a lot of noise as the water is boiled off. Let this continue to cook (keeping a close eye on it) until the noise subsides. This means there is no more water content. The milk fats should have settled to the bottom of the pot

Once the noise has completely stopped and the boiling has settled down to a simmer remove from heat and let it set a bit. Now it is time to strain the butter through a coffee filter or cheese cloth and set aside

For the lobster

Hold the body of 1 of the 4 lobsters with one hand and twist and pull the tail with other to separate it from the body. Do the same with the main claws. Repeat with the rest of the lobsters until your left with four 4.5 ounce tails

Flip the tail so you can get to the under side. Using a kitchen shear, cut along the sides of the tail to remove the softer under shell. Grab a hold of the under shell and peel it back towards the tail and remove

Flip the tail back over. Lets work on the other side. Using the kitchen shears cut through the back shell up to the tail. Using a sharp knife cut gently 3/4 ‘s of the way through the lobster meat (not all the way through). Bend the shell backward 2 joints up from the tail until you hear a crack. Open the lobster with the tail meat facing you like a book. This will help keep the tail flat when you grill it. Repeat with the remaining tails

Drizzle and rub the tails with a little olive oil. Sprinkle each tail with a pinch of kosher salt and ground black pepper. In a bowl mix together 1/4 cup of clarified butter, 2 garlic cloves grated, 1/2 teaspoon of crushed red pepper flakes and 1 tablespoon of fresh parsley

Preheat your grill to 350 F indirect heat. Lay the tails down on an angle. Cook for 4 minutes then turn (not flip). Cook another 4 minutes then flip. Start basting the lobster with the butter. Turn the lobster and cook another 4-6 minutes or until the flesh is white and a knife slides in and out of the meat easily